David and I both studied abroad in China during college (Beijing for him and Shanghai for me our Junior year; it’s quite serendipitous because we didn’t know each other at the time). As such, we take pride in knowing what authentic Chinese cooking tastes like and can identify the traditional spices and herbs only incorporated in local dishes. Ping’s Dumpling House in the International District surprised us with how “true-to-mainland” the dishes tasted. Whole peppercorns, thick dough, potent vinegar and garlic that sticks to the back of your throat; we were immediately reminded of our times abroad when this style of food was the norm.
Green onion pancake.
Pork and cabbage dumplings.
Xiao long bao – soup dumplings.